Skillet Shepherd’s Pie. Deliciously seasoned beef and vegetables topped with creamy mashed potatoes and baked in a cast iron skillet. Pure, delicious comfort food.
I live in an odd winter weather area. When it snows, we get dumped on. Twenty miles south and north of my home, they might get a few inches of snow, while we might get a foot. So, when it’s predicted to snow, I take it seriously. Taking it seriously has nothing to do with being worried about getting stuck inside, or losing power, but everything to do with being prepared to drink hot chocolate and eat warm comfort food.
Growing up in the south, I didn’t get to experience big snows very often. Although I lived in Boston for several years, where I obviously got to see a lot of snow, I still get excited to see a good snow. The first winter after being married, we had a snow storm with a couple of feet of snow. The dog wasn’t able to walk in the back yard, so my husband wanted to dig her out a path. He started on one side of the yard, and I started on the other side. I have a video of him shoveling while I’m looking all around, playing with the snow. After a couple of minutes, when he’s half way around the yard, and I’m a few feet into the yard, he calls out, “pick up your shovel, you’re not in a documentary!”
Snow Day Changes
After shoveling a little bit of snow, I liked snow a lot less. But then something glorious happened: we had children. Our kids are too little to shovel, and too little to be left inside alone, so snow days are back to me having snow day fun inside. And there is no better snow day food than Shepherd’s Pie.
Last winter I went to the grocery store before a big snow storm to get Shepherd’s Pie ingredients, and there was absolutely NO thyme, ground beef, or frozen mixed vegetables. I could only reason that everyone else had the same idea as me.
Skillet Shepherd’s Pie
I’m not sure where my original Shepherd’s Pie recipe came from, but over the years I’ve tweaked it here and there to make this delicious rendition. It’s full of wonderful flavor that’s amplified by baking it in a skillet. The skillet makes for easier clean up since you cook and bake in the same dish, and makes the edges crisp and tasty!
Skillet Shepherd's Pie
- 2 pounds ground beef
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tbsp olive oil
- 1 large onion chopped
- 2 stalks celery chopped
- 4 cloves garlic
- 32 ounce bag frozen mixed vegetables
- 1/4 cup tomato paste
- 1 tbsp fresh rosemary chopped
- 1/2 tbsp fresh thyme chopped
- 1 tbsp fresh oregano chopped
- 1/2 tbsp dried parsley
- 2 tbsp worcestershire sauce
- 2 cups beef broth
- 3 tbsp all purpose flour
- 4 large russet potatoes
- 1 cup chicken broth
- 1/3 cup sour cream
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon paprika
- 1/3 cup grated cheddar cheese
- 3 tbsp shaved parmesan cheese
- Heat large, 12-inch, cast iron skillet over medium-high heat. Add ground beef and season with 1/2 tsp of salt and 1/2 tsp pepper. Cook until browned, about 5 minutes. Remove from heat and drain excess fat.
- Add olive oil to skillet. Then, add onion, celery and garlic. Saute until softened, about 7 minutes.
- Next, add frozen vegetables to skillet and saute for 3-4 minutes.
- Stir tomato paste into mixture in skillet until well combined.
- Add rosemary, thyme, oregano, parsley, worcestershire sauce, and beef broth. Stir very well.
- Sprinkle flour evenly over mixture while constantly stirring.
- Reduce to simmer and let simmer for at least 10 minutes, stirring occasionally.
- Wash potatoes, scrubbing well. Peel skins off and cut potatoes into about 1 inch sized chunks.
- Fill a large pot with water and about 1 teaspoon salt. Bring to a boil. Add potatoes to water and boil until softened, about 20 minutes.
- Drain potatoes. Place potatoes in large bowl and mash with the chicken broth, sour cream, salt, and pepper. Stir until very well combined.
- Preheat oven to 400 degrees.
- Remove skillet from stove and spread mashes potatoes evenly over topping.
- Sprinkle paprika over potatoes, followed by cheddar and parmesan cheeses.
- Bake for 25 minutes. Then, turn stove on broil and allow mashed potatoes to brown for about 2 minutes.
Disclaimer: All nutritional information provided on this website is an estimate only and is not guaranteed.
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